Squirrel fish 1

Raw materials: fresh Mandarin fish 1 (about 1250 grams).

Method: live Mandarin fish treatment, from the fish gill bar knife, the keel and belly bones are removed, with a diagonal knife cross the fish graved into small cubes, knife to graze to the skin, but the skin can not be graved broken. After graving the fish, mix with a little wine and salt water to marinate slightly, and pat the fish with dry starch to make its pattern visible. Then deep-fry the fish in a frying pan at 80% of the heat, and fish out after seeing the outside crispy and shaped. Use the fish jaw as a head, patted with dry starch deep-fried, shaped like a squirrel on the plate. At the same time in the deep-fried fish another frying pan hot, put a little soup and sugar 100 grams, 60 grams of white vinegar, 40 grams of tomato sauce, see the boiling thickening, dripping into the hot oil, poured on the deep-fried fish that is completed.

Features: crispy outside and tender inside, red color, sweet and sour, moderately sweet, in the shape of a squirrel, for the Nanjing Halal Ma Xiangxing restaurant, one of the four famous dishes.

Squirrel Fish 2

Raw materials:

1 yellowtail (weighing about 700 grams. Grass carp, carp can be), 25 grams of asparagus, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color, 25 grams of starch, 125 grams of cornstarch, 10 grams of ginger rice, green onion rice ****, 10 grams of cooking wine.

Practice:

1. The fish will be removed scales, gills, clean the chamber and wash after chopping off the head, from the spine with a knife blade, remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, to remove the bone thorns, wheat ear flower knife, wash.

2. Cut the asparagus into small square dices, with the peas together with boiling water slightly scalded to cool.

3. frying spoon on the fire, put the oil is hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried to a light yellow fish out, into the dish.

4. pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus, green onion rice, ginger rice stir-fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.

Features: crispy and tender texture, sweet and sour flavor.

Tomato Squirrel Fish 1

Cuisine Lu Cuisine

Features Realistic image, bright color, tender and crispy, sweet and sour taste.

Raw material: 750g of yellowtail. 20 grams of green onion, 20 grams of mushrooms in water, 20 grams of sliced magnolia in water, 15 grams of carrots, 15 grams of cooked green beans. 100 grams of tomato sauce, 15 grams of wine, 150 grams of broth, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolk, 15 grams of refined flour.

The production process will be yellowtail scales, gills, viscera, wash with water. To the thoracic and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish split in half, with a knife slightly shoot, pick off both sides of the fish, in addition to clean the chest of fine thorns, the fish is connected to the tail, the fish meat on the face of the agent on the wide wheat flower knife, together with the head of the fish with the Shaoxing wine. Salt marinade to taste. Onion, mushrooms, magnolia slices, carrots are cut into cubes, into the boiling water boiled over. Frying pan into the peanut oil, medium heat until 70% to 80% hot (about 175 ~ 200 ℃ ℃), respectively, the fish head, fish dipped in semolina, in the egg yolk liquid dragged through. Make a squirrel-shaped fried until golden brown; fish out into the fish plate. Frying pan, leave a small amount of oil, tomato sauce into the pan slightly fried, add diced scallions, diced mushrooms, diced yucca slices, diced carrots, green beans slightly fried, add wine, broth, salt, sugar, vinegar boiled, hooked into a stream of thickening with wet cornstarch, add sesame oil, poured on the fish that is complete.

Tomato squirrel fish 2

Raw materials:

Fresh Mandarin fish 1 (about 1250 grams).

Methods:

1, fresh Mandarin fish treatment, from the fish gill bar knife, the keel and belly bones are removed, with a diagonal knife cross the fish meat graved into small squares, knife knife to graze to the skin, but the skin can not be grazed broken.

2, the fish graved, with a small amount of wine, salt water and slightly marinated, the fish will be patted on the dry starch, so that its pattern is revealed

3, and then into the 80% hot frying pan, see the outside of the crispy stereotypes, and then fished out. Use the fish jaw as a head, patted with dry starch deep-fried, shaped like a squirrel on the plate.

4, in the frying of fish at the same time another frying pan hot, put a little soup and sugar 100 grams, 60 grams of white vinegar, 40 grams of tomato sauce, see the boiling thickening, dripping into the hot oil, poured on the fried fish is complete. Crisp outside and tender inside, red color, sweet and sour, moderately sweet, shaped like a squirrel, one of the four famous dishes for the Nanjing Halal Ma Xiangxing restaurant.

Sweet and sour squirrel fish

Often the last dish at a banquet, especially in Zhejiang restaurants, the importance of beauty is emphasized, and squirrel fish has this feature. The fish is deep-fried twice, the first time to cook it, and the second time to make the skin crispy, so that the sweet-and-sour sauce will keep it crispy for a long time after it is poured down, and then it will be delicious to eat.

How to do it:

Debone the fish, pick off both sides of the flesh, make two straight cuts on the flesh, and then make a cut every 1cm across the flesh, cut the flesh in patterns, and marinate it in the marinade for a few moments

Fry the fish head and two pieces of the fish in an egg batter until they are golden brown and crispy, and then remove them from the frying pan

Sauté the diced onion and mushroom in 2 tablespoons of oil, and then put down the diced tomatoes and the seasoning mix and bring to a simmer. Add the tomatoes and seasonings and bring to a boil. Add the green beans and pour 1 tablespoon of hot oil over the fish

Squirrel Guillard Fish 1

Raw materials

Guillard Fish 200 grams, 2 grams of cooking wine, 10 grams of pine nuts, a little bit of pepper, 10 grams of ketchup, 500 grams of vegetable oil, 40 grams of wet cornstarch (consumed 50 grams), salt to taste, 15 grams of vinegar.

Method

1. remove the scales, gills, fins, viscera, remove the head of the skin coat, wash, the head of the fish chopped down, spread, pat flat. Use a knife to cut off the back of the fish bones (do not cut through the belly of the fish), leaving about 1 rain spine at the tail. After removing the bones of the guppy, spread it out skin-side down, cut it into a flower knife with an oblique knife, the knife is as deep as 4/5 of the meat, don't cut through the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.

3. frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan fried, fried to a golden brown fish, will have a flower knife side facing up on the fish plate, loaded with the head of the fish.

4. Put the pine nuts in the frying pan, and when cooked, pull out and put in a small bowl. 5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle with pine nuts can be.

Features

Outside crunchy, inside soft and tender, marinade sweet and sour to taste, flavorful.

Squirrel Gui Fish 2

Aka: Squirrel Mandarin Fish

"Squirrel Mandarin Fish", Squirrel Gui Fish is a traditional dish of Suzhou, which is classified as a top dish in banquets in the south of the Yangtze River. In other regions, dishes made with guppy are usually steamed, but the squirrel-shaped dish is the first of its kind in Suzhou.

Materials: 1 tail of fresh guppy (or carp) (750 grams), 30 grams of shrimp, 20 grams of diced bamboo shoots, 15 grams of diced mushrooms, 10 grams of green peas, 20 grams of wine, 8 grams of refined salt, 10 grams of sesame oil, 1,000 grams of lard (200 grams), 100 grams of pork bone soup, 50 grams of dry starch, 300 grams of wet starch, 2 grams of garlic, 10 grams of scallions, 100 grams of vinegar, 100 grams of tomato sauce, 100 grams of sugar, 100 grams of white vinegar, 100 grams of tomato paste. 100 grams of tomato sauce, 150 grams of sugar.

Methods: clean up the guppy, cut the head off and split, and gently patted flat, the body part of the fish sliced open, remove the spine, thoracic spines, in the body of the fish with a knife graved diamond-shaped knife lines.

Mix the shaoxing wine and salt in a bowl and spread evenly over the fish, and coat the fish with dry starch.

Put the tomato paste, pork chop stock, sugar, balsamic vinegar, shaoxing wine, water starch, and salt in a bowl and stir together to make a sauce.

Put the lard in the pot and heat it to 80%, then roll the two pieces of fish so that the fish tail is in the shape of a rat, put the fish tail into the frying pan with one hand and fry it for 20 minutes, then put in the head of the fish and fry it until it is golden brown and put it out into a plate, put on the fried head of the fish and put it in the shape of a squirrel.

Heat the lard in a wok, add the shrimp and stir-fry until cooked, then drain off the oil.

Leave a small amount of cooked lard in the pot, add white onion, minced garlic, diced bamboo shoots, shiitake mushrooms, green peas and stir-fry, add pork rib soup, sauce and mix well, then add hot lard, sesame oil and stir well, pour it on the cinnamon fish in the pot, and sprinkle cooked shrimp at last.

Features: squirrel-like, golden color, crispy outside and tender inside, sweet with acid, fresh and delicious.

Fuxin Squirrel Fish

First, remove the gills, scales and guts from the fish (carp, silver carp can be used). Asparagus, hydrated mushrooms, ham, lettuce are cut into square dices as big as green peas and weighed in boiling water. And then chopped off the head of the fish, trimmed with a knife into a flat shape, the fish body to the spine so that it becomes two fans, the fish tail is connected to do not slice, slice off the ribs, inside the fish graved on the cross knife (depth of two-thirds of the fish). Sprinkle with a little fine salt, cooking wine slightly marinated. Mix egg and cornstarch into a paste and smear the fish head and meat with a thin layer of paste. Then the frying spoon in the oil boiled to seven mature, first put the fish head, handheld fish tail into the pot, deep-fried to golden yellow fish out into the dish, and finally the auxiliary ingredients hook amaranth into a thick sauce poured on the fish. This fish is shaped like a squirrel, sweet and sour taste, red, white and green, color and lustre.

In fact, no matter what fish to do squirrel fish, can be. The key is to have the know-how

The key is 2 points:

1. Cutting:

The two pieces of meat under the slice cut into a double cross diagonal knife knife has been cut to the skin of the fish sliced and densely

2. Frying:

Stick layer of dry cornstarch and put into a hot frying pan invasion of deep-fat frying, frying the fish tail stilts, frying the skin until the taut and crisp, and then pull out.

The starch should not be too wet